Bok choy is one of those vegetables that looks impressive on the plate but is surprisingly easy to prepare. Whether you're serving it alongside your favourite dumplings or as a healthy addition to your weeknight stir-fry, this recipe delivers a punch of flavour with minimal effort.
Ingredients:
- 6-8 baby bok choy, halved lengthwise
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame seeds, for garnish
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt to taste
Instructions:
-
Prep Your Bok Choy:
Rinse the bok choy thoroughly to remove any dirt or grit, especially near the base. If you're using larger bok choy, cut it into quarters for quicker cooking. -
Sautee the Garlic:
Heat the sesame oil in a large skillet or wok over medium heat. Once hot, add the minced garlic and sauté until fragrant (about 30 seconds to 1 minute). -
Cook the Bok Choy:
Add the bok choy to the skillet, cut side down, and cook for 2-3 minutes until the edges are golden. Flip and cook the other side for another 2 minutes. -
Add the Sauce:
Reduce the heat to low and pour in the soy sauce and oyster sauce (if using). Toss the bok choy gently to coat it in the sauce, letting it simmer for 1-2 minutes. If you want a bit of spice, sprinkle in the red pepper flakes. -
Serve & Garnish:
Transfer the bok choy to a serving platter. Drizzle any remaining sauce from the skillet over the top, then sprinkle with sesame seeds.
Notes:
- Pair this with rice and your favourite protein for a complete meal.
- Want to make it vegan? Skip the oyster sauce and add a splash of tamari or coconut aminos instead.
- You can also add a squeeze of lemon or lime juice before serving for a fresh citrusy finish. We love it topped with this yuzu tamari tahini sauce!
